How To make Steamed Stuffed Clams
18 Cherrystone clams, cleaned
1/2 ts Salt
1/2 lb Pork, finely ground
1/4 c Fresh mushrooms, finely
-diced 1 tb Soy sauce
1 tb Chablis
1 tb Cornstarch
1 tb Scallion, minced
1 tb Ginger root, peeled and
-minced 1/2 ts Sesame oil
1/2 ts Salt
Place the clams into a large pot together with the salt and 1/2 cup of water. Place over high heat and steam the clams for about 5 minutes, shaking the pot frequently, just until the clams open. Drain the clams. Remove clams from the shells, discarding any shells that have not opened. Mince the clams. Rinse and dry 18 half shells. In a mixing bowl, combine clams and all the remaining ingredients. Mix well, and toss the mixture lightly against the inside of the bowl to combine and compact it. With a spoon dipped in cold water, stuff the reserved shells with this mixture, mounding it and smoothing it. Arrange clams on a tray in a steamer for 20 minutes. From: The Clam Lovers Cookbook Shared By: Pat Stockett
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How To Make FRESH BAKED STUFFED CLAMS | Recipes.net
Learn how to make fresh baked stuffed clams if you're craving a savory and zesty seafood dish. It has a cheesy bread crumb topping that goes well with the soft clam stuffing. A quick and easy dish to make when you're new to cooking clams.
???? Check how to make Fresh Baked Stuffed Clams below:
Ingredients:
4 garlic cloves, finely chopped
1 cup bread crumbs, preferably homemade
¼ cup Parmesan cheese, freshly grated
¼ cup parsley, finely chopped
3 tbsp extra-virgin olive oil
salt and freshly ground pepper, to taste
12 large quahog clams, rinsed
2 tbsp lemon juice
6 tbsp butter, melted
For Garnish:
lemon wedges
parsley chopped
⬇️ How to make Fresh Baked Stuffed Clams ⬇️
0:37 Place your clams in a container with clean water. Soak them for 30 minutes.
0:50 Shuck the clams by using a knife to cut the shells in half.
0:55 Combine garlic, bread crumbs, Parmesan, parsley, olive oil, salt, and pepper in a small bowl.
1:35 Coarsely chop the clams and combine them with the lemon juice in a separate bowl.
2:06 Preheat the oven to 350 degrees F.
2:11 Place the clam shells on a baking sheet and divide the chopped clams between them. You can use a thin bed of rock salt to stabilize the shells if needed.
2:27 Top with the bread crumb mixture and drizzle with the butter.
2:47 Broil for 25 to 30 minutes until golden brown and the clams are bubbling.
2:57 Garnish parsley and serve with lemon wedges.
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Bea's Stuffed Quahogs
For those of you not from Massachusetts, a quahog is what most of you might call a clam. For us, clams are steamers so we call hard shell clams quahogs. Got it? Bea's stuffed quahogs are a classic Massachusetts appetizer, particularly at coastal seafood restaurants. Quahogs are steamed and chopped up then mixed with bread crumbs, bell pepper, garlic, linguica (or chorico if you can't get your hands on linguica), spices and of course the reserved liquid from cooking the quahogs. As we say here in Massachuetts, they are wicked good.
World's Best Stuffed Clams | Cooking Italian with Joe
This is an easy and fast, and one of the best ways to enjoy clams or mussels or crab you will ever have. Check out the recipe at
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How to Grill Stuffed Clams | Recipe
Check out these delicious and easy to grill, Seafood Stuffed Clams. One of the BBQ Pit Boys combines Rhode Island Littleneck Clams, Maine Lobster, Louisiana Shrimp, and Alaskan King Crab into some herb bread stuffing mix for a crowd pleasing BBQ side dish!
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The Perfect Seafood Dish for any Party...in Under 10 Minutes | Gordon Ramsay
Looking for the perfect show stopping platter for your party or family dinner? Well this week on Ramsay in 10, Gordon is taking clams, cannellini beans and a delicious toast and making the ultimate seafood party dish!
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